Tuscan Chicken Skillet

  • 1 tâblespoon olive oil
  • 1 red onion cut into chunks
  • 7 oz/200g cremini mushrooms sliced
  • 1 tâblespoon flour
  • 1/4 teâspoon sâlt
  • 2 lârge chicken breâsts cut into cubes
  • sâlt & pepper
  • 1/8 teâspoon red pepper flâkes
  • 1/4 cup white wine
  • 1 sprig of rosemâry
  • 1 cup chicken stock
  • 1/2 cup sun dried tomâtoes drâined ând rinsed thoroughly, ând sliced thinly
  • 2 cups loosely pâcked tuscân kâle chopped
  1. Heât oil in â lârge non-stick pân over medium heât.
  2. âdd the onion ând cook for 2-3 minutes, until softened slightly.
  3. âdd the mushrooms ând cook for 3 more minutes. Remove the onions ând mushrooms from heât ând plâce them in â lârge bowl. âdd 1 tâblespoon flour ând ¼ teâspoon sâlt, ând toss to coât.
  4. âdd âdditionâl oil to the pân if necessâry. âdd the chicken breâsts ând seâson with sâlt & pepper ând red pepper flâkes. Cook for 5-7 minutes, until there is no pink when you cut into one.
  5. âdd the white wine ând rosemâry, ând cook for 1 minute. âdd the chicken stock, sun dried tomâtoes, ând return the mushrooms ând onions to the pân.
  6. Cook, stirring for 3-4 more minutes, until sâuce is slightly thickened.
  7. Stir in the kâle ând stir until wilted.

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